The last harvest of tomatoes is in, and a friend who lives near a tomato farm brought us a large bag full, as he often does. I cut the tomatoes in half, toss in olive oil, salt and pepper, and roast at 400 for 45 minutes or so. I saute a couple of onions in oil or butter with some garlic in a large pot, peel the tomatoes and add to the pot, plus a cup or so of fresh basil, a teaspoon of fresh thyme, a half teaspoon of thai dragon pepper flakes and a quart or so of chicken stock. This simmers for 45 minutes or so, then gets processes to the right consistency with the boat motor. Great with grilled cheese sandwiches.
After cutting the tomatoes, I was cleaning the knife and learning to admire the natural patina developing. I had polished off the forced patina and decided to start over with a natural approach. Better.
At this point Her Ladyship entered on her way to Zumba. Referring to the GPS which we call Betty, she remarked "Yesterday, Betty would not let me put anything in her."
I put the knife down without cutting myself, and answered, "Yes, I have had that problem before."
The soup is cooking.